Curried-Quinoa Stuffed Acorn Squash

Happy Monday, punkins!

I hope you all had a TERRIFIC weekend! 

Better With Veggies

I’m back at it this week, ready for Heather’s Meatless Monday A-Z with my latest creation…

Curried-Quinoa Stuffed Acorn Squash

This recipe is brought to you today by the letter “Q”

*Any Sesame Street fans out there? 😉

I’ve been looking forward to this week for a while now…even before Heather announced the MMAZ ingredients for this month, it wasn’t hard to guess what the “q” would be and quinoa is DEFINITELY one of my favorite ingredients (meatless or not).

However, I, being the world-class procrastinator that I am, didn’t even get STARTED on this recipe until yesterday afternoon. With only a couple of hours to make, photograph, and eat before it was time to head to work, I started brainstorming…

At first I thought about going Mexican with some bell pepper, corn, and tomatoes and topping it with some melty cheese (Daiya for my vegan friends) or avocado slices, but I didn’t have any peppers.

Then I thought about trying Italian with mushrooms and sun-dried tomatoes with a zesty marinara, but I didn’t have any mushrooms.

Just when I was thinking I’d have to head to the store if I was going to have anything to post, a little lightbulb went off…

Indian!!

A bit of carrot, some green onions, curry powder, and raisins…

With most of these ingredients in your kitchen already, it only takes a couple of fresh veggies and BAM! you’ve got yourself a deliciously filling MEATLESS dinner for two…or lunch for tomorrow! 😉

Curried-Quinoa Stuffed Acorn Squash

By: Heather @ Kiss My Broccoli

Prep Time: 10-15 minutes

Cook Time: 55 minutes

Keywords: roast saute entree high-fiber no-sugar-added soy-free vegan vegetarian quinoa winter squash curry powder Meatless Monday winter

Ingredients (Serves 2)

  • 1 medium acorn squash (or other winter squash)
  • 1/2 cup cooked quinoa
  • 1 Tablespoon olive oil
  • 1 small carrot, diced
  • 2 green onions, green and white parts, sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon garlic powder
  • 1/3 cup vegetable broth
  • 1/2 cup chickpeas (canned or cooked from dry)
  • 1/8 cup raisins
  • 3 cups raw spinach leaves

Instructions

1. Preheat oven to 450F.
2. Slice squash evenly down the center, scoop out seeds and spray with cooking spray.
3. Place on a cookie sheet and roast for 45 minutes.
4. Meanwhile, heat a skillet to medium heat and add olive oil and allow time to come to temperature.
5. Add diced carrots and saute for 2 minutes.
6. Add onions, garlic, and dry spices, and saute for another 2 minutes.
7. Add vegetable broth, raisins, quinoa, and spinach, cover and allow to cook until spinach has wilted.
8. Remove from heat.
9. Once squash is cooked, remove from oven, fill with quinoa mixture, and return to oven for 10 minutes.
10. Remove squash from oven, plate and top with slivered almonds.

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Nutrition facts for one acorn squash half:

Healthy fats…check! Complex carbohydrates…check! All-natural vegan protein…CHEEEEE-ECK!

So good to see that Nikki can appreciate something other than a stack of pan-cookies! 😉

Are you a fan of quinoa?

What is your favorite way to have it?

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